Summary
The flavors and textures of sauces and dressings that are made using whole plant-based foods are exceptional. Using higher fat plant-based ingredients can help create a creamy base similar to sauces made with dairy milk, cream, or processed oils. Lime Jalapeño Sauce uses avocado and plant-based yogurt as the base (see Chef’s Notes on how to make your own whole food cashew-based yogurt) and sneaks in some leafy greens for even more whole food goodness. Use this sauce on grain bowls, in wraps, on salads, or as a veggie dip!
Ingredients
Directions
Add all ingredients to a blender or food processor and blend until creamy.
Taste for additional ingredients of choice (more jalapeño for spice, more avocado or yogurt for creamy texture, or more lemon juice for tart).
Chef’s Notes
Substitutions
Instead of lemon juice, use freshly squeezed lime or orange juice.
Substitute another herb of choice for the cilantro like parsley, basil, mint, or chives.
If you want more nutrition, substitute kale or spinach for the Romaine lettuce leaves.
Prep Ahead
If you’re making your own yogurt, make it 2–3 days in advance.
Storage
Store jalapeño sauce leftovers in an airtight container in the refrigerator for up to 5 days.
4 servings
